1: Stir the chicken into the marinade ingredients then leave to stand for at least an hour. Fry the chicken in a large pan over a high heat for 3-4 minutes then set to one side.
2: Heat a large casserole pan then fry the onions in some oil until golden this will take about 10 minutes then add the ginger, garlic and continue to cook for 5 minutes. Add the spices, curry paste and puree, cook for a few minutes then pour in the water and simmer for a couple of minutes. Spoon the chicken into the pan and stir well to combine.
3: Meanwhile rinse the rice really well and then cook in a pan of boiling salted water for exactly 6 minutes, do not overcook. Drain then scatter the rice gently on top of the chicken curry. Pop a lid on then transfer to an oven set at 160℃ / gas mark 3 for 1 hour. Before serving give the dish a gentle stir and scatter over some fresh coriander
